Method

For crust:

1.

Combine flour, Parmesan, sugar, cornmeal, rosemary and baking powder in a food processor to combine. Add butter and cut in until a rough crumbly texture. Stir water and sour cream to blend and add to flour mixture. Combine until dough comes together, shape into 2 logs, wrap in plastic wrap and chill until firm, at least 1 hour.

2.

Preheat oven to 375 F (190 C) and line a large baking tray with parchment paper.

For filling:

1.

Combine apple butter and sour cream and set aside. In a large bowl, toss apples with sugar, green onion and rosemary.

2.

Cut each log of chilled dough into 15 slices. On a lightly floured surface, roll out each slice to just under ¼-inch thick (about 2 ½ -inches across) and place onto prepared baking tray. Dollop a little apple butter mixture in centre of each circle, then spoon about 2 Tbsp apples over apple butter mixture. Top 10 tarts with a sprinkle of grated cheddar, 10 with a slice of brie and 10 with a crumbling of blue cheese. Fold edges of dough over apples, (there should be an opening in the centre of each tart, so that you can see the cheese). Brush pastry with eggwash and bake for 25 to 30 minutes, until golden brown.

3.

Serve warm or at room temperature.

Notes

Makes 30 mini tarts. The tarts can also be fully prepared and baked ahead of time, and re-warmed in a 325 F oven for 10 minutes.